Brussel Sprout Soup
Ingredients
- 1 leek thinly sliced
- 3 cloves garlic minced
- 4 cups low-sodium vegetable broth plus 2 tbsp
- 1 large potato cubed
- 1 large sweet potato cubed
- 1 large carrot cubed
- 1 large celery stalk sliced
- 3 cups Brussel sprouts ends cut off and halved
- 1 medium green bell pepper diced
- 1 tsp Dijon mustard
- 1/2 tsp dried thyme
- 1/4 tsp black pepper
- 2 medium tomatoes chopped
Instructions
- Heat 2 tbsp of vegetable broth in a large pot and add leek and garlic. Sauté until the leek is soft.
- Add potatoes, sweet potatoes, carrots, celery, Brussel sprouts and sauté for 5 minutes.
- Add the green pepper, Dijon mustard, thyme, black pepper, and 4 cups of vegetable broth. Bring to a boil and reduce heat and simmer for 20 minutes.
- For the last 5 minutes, add the tomatoes.
- Adjust the spice to your liking.
Notes
Use red bell pepper instead of green.
Use canned tomatoes, drain liquid before putting into pot.
Use canned tomatoes, drain liquid before putting into pot.
Nutrition
Calories: 406kcalCarbohydrates: 75.9gProtein: 12.1gFat: 1.4gSodium: 202.9mg
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